Jingyun Wang

UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing

Xin Guo, Shi Di, Chengjiang Liu et al. · Food Chemistry · 2021 · 100 citations

Lipid Analysis, Lipid Preparation, Uplc-ms-ms-based Lipidomics +7

Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage

Xin Guo, Yongqin Wang, Shiling Lu et al. · LWT · 2021 · 79 citations

Food Chemistry, Animal Nutrition, Dry-cured Mutton Ham +7

Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage

Liyuan Huang, Yuan Wang, Ruiting Li et al. · Food Bioscience · 2021 · 49 citations

Food Chemistry, Biogenic Amine Formation, Sausage Diameter Effects +10

Hollow Au-Ag Nanoparticles Labeled Immunochromatography Strip for Highly Sensitive Detection of Clenbuterol

Jingyun Wang, Lei Zhang, Youju Huang et al. · Scientific Reports · 2017 · 45 citations · Full text

Identification and characterization of antioxidant peptides from Chinese dry‐cured mutton ham

Jingyun Wang, Shiling Lü, Ruiting Li et al. · Journal of the Science of Food and Agriculture · 2019 · 42 citations